Cheese Fondue Variations

Coat the fondue pot with halved garlic cloves. Mix starch flour with cherry brandy. Coarsely grate the cheese on a kitchen grater. Then mix the cheeses with the wine in the pot. Heat over low heat, stirring constantly. Once the cheese mixture comes to a boil, stir in the cornstarch and bring the fondue to a brief boil. Season with salt, pepper and grated nutmeg and quickly bring to the table. Continue to simmer (do not boil!!!) on an alcohol stove with an adjustable flame while you eat. Stir occasionally to keep the fondue creamy.

Variations:

1. mountain cheese, Emmentaler

2. kapuzinerberg, traunstein king, moosbacher

3. instead of wine, use must

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